Thursday, June 27, 2013

Ice Cream Sandwich Cake

It may sound crazy but inspiration for this Ice Cream Sandwich Cake comes from a Weight Watcher's Cookbook.  And not just any WW Cookbook but my favorite one: 5 Ingredient 15 minute Cookbook.  This is one of my go-to cookbooks for simple, healthy dishes because one thing I hate is a laundry list of ingredients in a recipe.  And even though I don't really believe in eating numbers or "points" I endorse this cookbook because all of the recipes include 5 ingredients or less and this cake is no exception.

In the Weight Watcher's Cookbook the recipe is titled "Chocolate Almond Ice Cream Cake" and they instruct you to use light chocolate ice cream sandwiches, fat free whipped topping, and chocolate covered almonds.  Once you put the cake together they say that 1 slice is 5 weight watcher's points so if you're counting, do it their way.

I, however, am not counting and when I made this for our Father's Day gathering, I used full fat ice cream sandwiches and cool whip and this cake was a hit! I am posting the recipe, not to take credit, but because a few people asked me how to make it and also because I loved how I didn't have to bake anything. In the summer having the oven going can be brutal so I loved how this was an oven free process that resulted in a cool refreshing dessert that kids and adults loved.  It would be perfect for your 4th of July celebration!  Enjoy!

Ingredients (makes 12-15 slices):

15 Square Ice Cream Sandwiches
1 (12 oz) Container Cool Whip
Chocolate Syrup, for drizzling
Crunchy Ingredient*

This cake needs some type of crunch and there are so many options to incorporate texture.  Your crunchy ingredients can include (but are not limited to): Chopped Heath Bars (pictured), Any Chopped Chocolate Bar, Chopped Peanuts or Almonds, Chopped Chocolate Covered Peanuts or Almonds (try Dove brand), Mini-Chocolate Chips, Sprinkles, or Crushed Chocolate Chip Cookies.  Choose one or use a combination.


Arrange 5 ice cream sandwiches side by side on a serving platter.  Using a spatula, spread a layer of cool whip (about a 1/2 inch thick) over the sandwiches, covering them completely on the top.  Then drizzle chocolate syrup over the whipped cream and sprinkle a generous about of your crunchy ingredient over the syrup.  Repeat this process one more time and then top with the final 5 ice cream sandwiches.  Cover with saran and freeze for 1 hour.

After 1 hour, simply spread the remaining cool whip over the top and sides of the cake, covering the ice cream sandwiches completely.  Finish with a final drizzle of chocolate syrup and sprinkle a little more of your crunchy ingredient on top.  Cover with saran again and freeze for at least 4 hours or overnight.

Like with any cake, when ready to serve, simply slice it up evenly.  Cover and freeze any leftovers.

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